"I prefer to keep it simple and saute with some fresh herbs and a little fresh citrus." McInnis also mentioned a couple of other methods of cooking bay scallops for you to think about if you want ...

Fake scallops can be found at some of the less scrupulous seafood establishments. Here's how to spot the fakes from the real ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

Former F&W Test Kitchen Supervisor Marcia Kiesel uses the rendered fat to sauté aromatics and sear sea scallops, packing each component with meaty flavor. F&W executive features editor Kat ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.